Lemon Blueberry Cake

CAKE
 2 sticks butter, softened to room temperature
 1 3/4 cups granulated sugar
 Zest of 1 lemon
 4 large eggs, room temperature
 1 tablespoon vanilla extract
 2 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon salt
 1 cup buttermilk
 1/2 cup fresh lemon juice
 2 cups (12 ounces) blueberries
 2 tablespoons all-purpose flour

FROSTING
 12 ounces cream cheese, softened to room temperature
 1 stick butter, softened to room temperature
 4 1/2 cups powdered sugar
 Zest of 1 lemon
 2 tablespoons fresh lemon juice
 2 tablespoons heavy cream
 1/4 cup blueberry preserves


INSTRUCTIONS

• Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray. Set aside. 

• In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy. Add the eggs and vanilla until well-combined.

• In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.

• In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined.

• Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.

• Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.

• For the frosting, whip the cream cheese and butter together until light and fluffy, 2-3 minutes.

• Add the powdered sugar, lemon zest and lemon juice and mix on low speed until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the cream and whip the frosting until very light and fluffy, 2-3 minutes. Fold in blueberry preserves.

• When the cake has cooled completely, place one round on a plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press lightly. Continue frosting with an offset spatula until evenly frosted. Garnish with blueberries. 

Modified from a recipe originally posted at Mel's Kitchen Cafe.